Use curry paste (remember to add less if you like it mild), rich coconut cream and kaffir lime leaves to create an aromatic base, then let tender fish simmer for a few minutes to make this heavenly dish.
Always refer to the product label for the most accurate ingredient and allergen information.
kaffir lime leaves
white fish fillets(ContainsFish)
yellow curry paste(May be presentCrustacea)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the curry)
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Thinly slice the brown onion. Very finely chop the kaffir lime leaves. Roughly chop the Asian greens. Slice the lime (see ingredients list) into wedges. Cut the white fish fillets into 2cm pieces.
TIP: Kaffir lime leaves have a fibrous texture so make sure you chop them very finely.
SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add a drizzle more olive oil and the ginger, garlic and yellow curry paste and cook until fragrant, 1-2 minutes.
Add the coconut cream, soy sauce, water (for the curry), kaffir lime leaves and Asian greens to the frying pan and bring to a simmer.
Add the fish to the curry and stir to combine. Cover with a lid or foil and cook until the fish is just cooked through, 4-5 minutes.
TIP: The fish is cooked through when it turns from translucent to white.
Divide the rice between bowls and top with the Thai yellow fish curry. Sprinkle with the crispy shallots and serve with the lime wedges.